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WARNING! No mountain bikes were used in the making of this video.
The thing about working from home is that your work colleagues, via the medium of group video calls, get to see what your home looks like and what else you get up to outside of the normal routine of work. One thing we've been doing at Singletrack is sharing breakfast and lunch recipe ideas and so we decided to share some with you in our online feature here.
https://singletrackworld.com/2020/04/3-thrifty-recipes-from-singletrack-towers/
Singletrack publisher Mark decided the best way to share his breakfast recipe was to video it - and so - here it is. It's got nothing to do with mountain biking other than both are really good things to do.
So, just for fun - Mark's fluffy pancake recipe.
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i singletrack is mark here you join me
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in my own kitchen I'm going to show you
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how to make some really fluffy thick
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american-style lockdown pancakes the
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like ordinary pancakes
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except it's we're currently lockdown so
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their lockdown pancakes for all intents
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and purposes I run you through the
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ingredients first
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come over here I'd say what we've got
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we're gonna need 100 milliliters of milk
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we're gonna need a egg we're gonna need
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some baking powder 80 grams of
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self-raising flour vanilla cinnamon some
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butter a couple of bowls a couple of
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spoons for doing your measuring very
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important metal spoon for folding I'll
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show you about I'll show you how to do
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that later and a whisk and then the
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crucial part is the pan I put a special
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pancake pan here you don't need a
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special pancake pan but the special
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pancake pan is super flat it's quite
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thin it's got a low edge so you can get
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your spatula in and move those pancakes
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around
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okay so making these for hammer because
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these are hammers favorite kind of
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pancakes she's into these big thick
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American pancakes rather than the normal
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stuff that we might be used to the sort
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of flipping sort of pancakes you have on
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Shrove Tuesday our pancakes we're not
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making those are making super thick
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fluffy pancakes right let's crack on so
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first of all we're gonna separate the
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egg this is really really crucial okay
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so we want to the yolks gonna go in the
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flour and the egg white is gonna get
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whipped that's what's going to make it
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fluffy right there
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yo go into that right now
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flower that can go in with the egg it's
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all going in there I want mine quite
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cinnamony so alpha teaspoon of baking
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powder helps with the fluffiness so
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we've got because we're going for fluff
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with these pancakes we need all the help
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we can get baking powder helps sort of
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self-raising flour and but crucially so
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will the egg white next we go with a
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milk and to the flour just a few drops
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of vanilla doesn't leave much of a mix
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this one at this point I'm gonna give my
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whisk a quick rinse under the tap
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because I'm going to need that deep
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whisking the egg whites now then let's
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whit balls egg whites now what we're
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going for here is the classic stick
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heaps so they say you never look down
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here you can see it's turning
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yeah it's worth it don't worry it looks
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like it's done here but it is you got to
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keep going can you see it's not that
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peak isn't sticking up and there's some
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big bubbles we're looking for a nice
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fluffy meringue there we go look at that
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stiff peaks that's what we're after okay
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don't skimp on that bit make sure you
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get to this point where it's all solid
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state because that's basically going to
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provide us with the fluff and the
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pancakes now for the really crucial bit
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okay you're going to be careful with
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this everything so far painting
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everything and being a bit vicious and
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strong but what we're going to do is
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we're going to fold this into there and
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folding is not mixing that's why we need
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a metal spoon and you need to be really
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careful basically all the air for the
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fluffy pancakes in there if you bust the
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hell out of it with your spoon by just
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rapidly mixing it you're gonna knock all
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the air out your pancakes so we're gonna
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put our egg white and now this is the
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secret bit okay this is the bit where
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you just have to very gently
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what you're trying to do is just be
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really careful not to kill all the fluff
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that's in the egg white you see that so
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we're just gently really carefully
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folding it in and the more careful you
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are the more fluff will hug would be
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pancakes that is about right this is our
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pancake mix no really start looking up
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so what I'm gonna do is and get the pan
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get the gas on now the thing about this
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is you get your pan hot and then your
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white with heat BAM okay now this is a
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thin pan so it doesn't take much heating
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up and the reason I'm turning the heat
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down because I'm gonna fry these plank
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kicks using butter okay so how much
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butter you use is entirely up to you I
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like to use a lot more than my wife
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prefers me to use and now this is this
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is key because butter burns if you get
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it too hot so that's what you have to be
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able to control the heat so gas is great
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for this but we're just trying to get
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the whole pan coated in the butter
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without actually burning the butter I've
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got a lot of little shrimp coming close
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you can see it's just bubbling a little
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bit now we're going to go with the
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pancake now the same spoon we use to
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beat the pancakes with that's what I'm
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gonna do now look at the state of that
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it's really thick there we go I took
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about the way now it's a case of just
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controlling the heat what I like to do
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is I like to just turn the heat up a
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little bit until you see a little bit of
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sizzle going on around the sides of the
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pancakes both sizzle are going that's
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what we're looking for
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that's a little bit too much on I turn
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the heat down a bit
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this was the first one wasn't it
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welcome to Neath they're looking good
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looking go I'm gonna try and flip this
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this is where it could go wrong and
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messy so we've got a good angle here
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there we go now look at the state of
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that this the dizzily bit around the
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edge is giving that nice ring golden
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this right which was the next one I put
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in which one was it this one all right
6:00
and keep the system may be splattered
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that one looking good though there we go
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all right can you see how they're still
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really thick and fluffy they haven't
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dropped won't take much to cook them on
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this side but what I'm gonna do now is
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and slowly move them around pan because
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basically what I'm doing is I'm just
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soaking up all the butter I'm not
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wasting any butter these are going to
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rid the booty risk for Fears pancakes
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over I don't care
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now you see the the thing is that I
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haven't burnt the butter that's the
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thing it's so easy if you're frying with
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butter it's so easy to burn the butter
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so you really have to control that heat
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now somewhat come the other side of this
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are we doing working pretty good right
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I think these are done so now it's a
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case of serve them up so that's what I'm
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gonna do next
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come little plates your name
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presentation is everything when it comes
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to pancakes so there we go
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lovely stack there mister where's the
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cream where's the cream was it don't
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know the cream to the fridge cool this
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is vital maple first now the key with
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pancakes is to get in there and eat them
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straight out the pan what the problem
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with your matter is your problem with
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the amount of maple syrup I'm pouring on
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here you've got uh certainly these are
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big fluffy pancakes gonna soak all set
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there we go right knife and fork that's
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how to make really duffy like american
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staff okay okay one critical thing with
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the butter on the pan I've done my first
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batch now you will have made plenty to
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do more batches for ever seen more
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people like I said with the butter it
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burns easily so what you're gonna do is
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you to get rid of that old butter let's
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in there now some of this off the heats
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been off the heat for a few minutes and
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you quickly just mop around with a piece
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of kitchen towel cuz you don't want to
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taint the next batter
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so always clean your pan before you
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start your next pancakes
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